Cheesy Pesto Bread

Ingredients

1 T. instant yeast

1/4 C. warm water

3/4 C. warm milk

2 T. butter, melted

1 T. sugar

2 1/4 to 2 1/2 C. all purpose flour

1/2 tsp. salt

1 1/4 C. shredded cheddar cheese

2-3 T. pesto sauce

1 T. melted butter for brushing once done

Instructions

Combine the yeast and water in a large bowl. Allow it to proof, foam up, for 5-6 minutes. Using a wooden spoon, stir in the milk, butter and sugar. Stir in 2 C. of flour along with the salt and cheese. Once you have a shaggy dough, use you hands to mix in just enough more flour to form a soft, not sticky, dough. Turn out onto a lightly floured surface and knead for 5 minutes. Shape into a ball and place in a large lightly greased bowl. Cover with a clean towel and allow the dough to double in size, about 1 to 1 1/2 hours. Punch down the dough and turn it back out, kneading for 1 minute. Roll the dough to a 9x9 square and spread the pesto over the dough. (Remember, you can freeze pesto in ice cube trays to use later). Roll the dough up and tuck in the sides, place seam side down in a greased 9x4 loaf pan. Let rest till the loaf has again doubled in size. Bake in a 350 degree oven for 35-40 minutes, till golden and sounds hollow when tapped. Allow the bread to cool in the pan for 5 minutes then turn it out to completely cool. Brush the top with melted butter once you take it out of the pan.

Enjoy!!!

Recipe From Janet's Appalachian Kitchen